Middle Eastern Roasted Eggplant with Miso Tahini Yogurt Sauce (Edit recipe)

Ingredients

Egplant

• 2 whole Eggplant
• .25 cup Extra Virgin Olive Oil
• 1 Tbsp Cumin, Ground
• 1 Tbsp Smoked Paprika
• 1 Tbsp Lemon Juice
• 1 pinch Salt and Pepper, to taste

Miso Tahini Yogurt Sauce

• 0.25 cup Tahini
• 0.25 cup Plant-Based Plain Yogurt
• 1 Tbsp White Miso Paste
• 2 cloves Garlic, minced
• 1 Tbsp Lemon Juice
• 2 Tbsp Water, to thin to consistency
• 1 pinch Salt and Pepper

Topping

• 2 Tbsp Parsley
• 1 Tbsp Sesame Seeds
• 1 Tbsp Wakame Seaweed